Easy-to-prepare classic vinaigrette salad dressing with two variations - lemon basil and creamy.
Homemade salad dressings are easy to make, preservative-free and, in our opinion, better tasting than the bottled variety. Here we have our versions of a classic vinaigrette with two variations.
Classic Red Wine Vinaigrette Dressing
Easy-to-prepare classic vinaigrette salad dressing with two variations – lemon basil and creamy.
Ingredients
- 2 tablespoons red wine vinegar
- 1/4 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 1 teaspoon shallot, very finely chopped
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together the vinegar, mustard and salt. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened). Stir in the shallots and black pepper.
For a Lemon-Basil Vinaigrette:
- Substitute lemon juice for the vinegar, add 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil.
For a Creamy Vinaigrette:
- Add 2 teaspoons pasteurized egg (Egg Beaters or similar), omit the mustard and add 2 teaspoons of heavy cream.
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